The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Anthony Bourdain and Victor Churchill to team up in New York City

Anthony Puharich of Victor Churchill

Anthony Puharich of Victor Churchill

Anthony Bourdain has unveiled the site of his bold new $60-million street-food market in New York - and in a surprise twist he has also revealed that Victor Churchill will be going along for the ride.

Opening on Pier 57 on the Hudson in the Meatpacking District in late 2017, Bourdain's market will bring together about 100 food retailers and wholesalers he has encountered on his travels around the world while filming his various television programs, in a space bigger than anything the city has seen before.

"The way people eat has changed," he told the New York Times. "They want to be at counters and communal tables. They want heat and funk and chicken wings that set their hair on fire. They're as quick to brag about the greatest $3 bowl of laksa as a dinner at Ducasse. That's what I want to create for New York - some place where I would want to eat. Right now, there is nothing like that."

"If you want some fine Spanish ham and a glass of cava, you can get that," he said. "But there will also be China Straits noodles." And claypot rice from Singapore, and sea urchin tostadas from the La Guerrerense cart in Ensenada. And, it seems, dry-aged Australian beef.

The Sydney connection began when Bourdain first visited the Woollahra butchery shortly after it opened in 2009. "He came again when he was filming the Sydney episode of No Reservations," says Anthony Puharich, director of Victor Churchill and Vic's Premium Quality Meats. "We just stayed in touch.

"He loves the history of Victor Churchill, he loves my dad. I admire and respect him, and have become very comfortable working with him."

The Manhattan branch of the butchery will be much like the one in Sydney, says Puharich: a gleaming showcase for meat and charcuterie, replete with a shiny French rôtisserie for chickens and a quirky approach to visual merchandising, but "blown up and enlarged for New York".

The move isn't without its risks and challenges. Bourdain was quoted in the New York Times saying that he thought Victor Churchill was "the world's most beautiful butcher's shop", but, the paper sniffed in reply, "Imagine, bringing a butcher back to the meatpacking district".

Puharich admits to being daunted by the scale of the venture, but is confident in his product. "I believe that Australia produces the cleanest, greenest, safest, best and most consistent meat in the world," he says. "I'm really excited about seeing the best North America can offer, too, but this is an amazing opportunity to share with New York what we can do."

But do they know what a rissole is? "Mate, if they don't now," says Puharich, "they're going to soon."

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Explainer: wild scampi caviar
30.11.2016
GT's Christmas hamper
29.11.2016
David Thompson's favourite hot sauce
28.11.2016
Our 2016 Christmas issue is out now
28.11.2016
Bruce Pascoe’s crowd-funded Indigenous agriculture project
27.11.2016
Where to start with French beef cuts
18.11.2016
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Game of Thrones food

Pat Nourse caught up with George RR Martin to talk about one...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

On the pass

Looking back over the 20 years she's been in business, Phill...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×